Turkey Thighs Braised in Red Wine

This sumptuous recipe brings a delightful twist to traditional braises by using succulent turkey thighs bathed in a rich, fruity red wine sauce. The turkey thighs, with their dark and flavorful meat, are reminiscent of pork, adding a unique taste to the dish. This braised turkey dish is perfect for those seeking a delightful alternative to chicken or pork braises. The slow-cooked turkey thighs become tender and juicy, infused with the aromatic flavors of red wine, spices, and vegetables.

Servings: About 6 servings

Preparation Time: About 11½ hours (includes marinating time)

INGREDIENTS:

• 3 tablespoons extra virgin olive oil
• 2 to 3 pounds (4 to 6) turkey thighs, skin removed if you like, blotted dry
• 1 cup roughly chopped onion
• ½ cup roughly chopped carrot
• 1 celery stalk, roughly chopped
• 2 teaspoons chopped garlic
• 2 cups fruity red wine
• ¼ cup red wine or other vinegar
• 3 cloves or a pinch ground cloves
• 3 juniper berries
• 1 bay leaf
• 1 piece orange peel (optional)
• Salt and freshly ground black pepper
• 1 ounce dried porcini mushrooms or ½ cup sliced shiitake mushroom caps (optional)
• Stock or water as needed
• Chopped fresh parsley leaves for garnish

INSTRUCTIONS:

1. Put 2 tablespoons of the oil in a Dutch oven or other heavy pot with a lid over medium-high heat. When hot, brown the turkey thighs on all sides. Remove the thighs, pour out the fat, let the pan cool a bit, and wipe it out with a few paper towels.
2. Turn the heat down to medium and add the remaining oil. When hot, add the onion, carrot, celery, and garlic. Cook, stirring, until the vegetables soften, about 5 minutes.
3. Add the red wine and raise the heat to medium-high. Bring to a boil and cook, stirring, for 1 minute. Add the vinegar, cloves, juniper berries, bay leaf, orange peel (if using), and some salt and pepper. Stir well.
4. Return the turkey thighs to the pot, reduce the heat to low, and cover. The meat should cook slowly, with just a few bubbles rising from the liquid. If using porcini mushrooms, soak them in hot water to cover until softened, about 10 minutes.
5. Turn the turkey every 15 minutes or so and add a little stock or water if the pan becomes dry. When the turkey is tender (usually about 45 minutes after covering), add the mushrooms and their strained soaking liquid, if any.
6. Remove the turkey from the pot and keep it warm. Skim the fat from the surface of the remaining liquid, raise the heat to high, and reduce the liquid by about half. Check for seasoning and spoon over the turkey.
7. Garnish the braised turkey thighs with chopped fresh parsley leaves and serve.

Turkey “Osso Buco” Variation:

• If you can find them, use turkey thighs and legs cut crosswise or have your butcher cut them for you. Omit the garlic, vinegar, cloves, juniper, orange peel, and mushrooms. Substitute 1 cup white wine for the red and add 2 sprigs of fresh thyme or ½ teaspoon dried thyme. Proceed with the recipe. Serve with Yellow Rice or Polenta.

With its depth of flavor and tender texture, this braised turkey thigh recipe is sure to impress your guests or make for a comforting family dinner. The combination of red wine, aromatic spices, and vegetables creates a luxurious sauce that perfectly complements the succulent turkey. Enjoy this hearty and flavorful dish with your favorite sides for a memorable dining experience.